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Casa Marianna
Marianna Padilla
Personal Trainer
Instructor
[email protected]
612-824-9467
casamarianna.com
November 2008
Cooking Tip #7
About Squash
Winter squash is one of my favorite
vegetables. It can either be baked (30-60
minutes) or steamed (10-15 minutes) until
tender. Since baking takes longer than
steaming, I only opt to bake my squash
when I am already using the oven for
before adding to the soup pot). Add to the
onions and mushrooms with some fresh or
dried rosemary and salt or Bragg’s Amino
Acids. Reheat and season with pepper.
something else. Many of the small winter
squashes like Delicata, Sweet Dumpling and
Carnival can be eaten skin and all.
Save the seeds and roast them in a low
oven mixed with a little olive oil and salt
until lightly browned.
For heavier skinned squash, it might be
easier to peel the squash first and them
steam it. Mash it with butter and soy sauce
or make a simple soup.
Winter squash is a good source of fiber and
an excellent source of complex
carbohydrates and Vitamin A.
Sauté some onions and mushrooms in a bit
of olive or grape seed oil until just soft.
Puree the cooked squash with enough
water to make a thick soup base (if you
cooked the squash with it’s skin on, you
might want to strain the squash puree
Yum, enjoy.